My inspiration for these brunch worthy savory smoked salmon and cream cheese muffins came from Andrew at Angling Unlimited in Sitka, Alaska. I had visions of bagels, lox and cream cheese in a muffin and stumbled onto Andrew’s recipe. In payment, I offered some virtual Baja sunshine to the Alaskan fishing crew, next winter when the skies turn gray.
These muffins were delicious but I would recommend using silicone cupcake cups because they stick to the paper cups. Next time I will put capers in the cream cheese mixture. I thought that the dill and chives were enough seasoning but the taste was very subtle.
To make these fiesta ready for the Baja I want to try them with minced jalapeno and smoked Marlin, which is more readily available. Stay tuned.
Smoked Salmon Cream Cheese Filled Muffins
Smoked salmon nestled in a dill and chives scented muffin and filled with cream cheese. A great brunch recipe.
- Dry Ingredients:
- 2 cups flour
- 2 tsp baking powder
- 1/2 teaspoon course ground black pepper
- 1 1/2 cups grated sharp cheddar cheese
- 4 oz smoked salmon lox
- 1/4 cup chopped fresh dill
- 1/4 cup chopped chives
- Wet Ingredients:
- 1 egg
- 1 cup buttermilk
- 1/2 cup olive oil
- 8 oz cream cheese
- 1 tablespoon buttermilk
- Step 1 Preheat oven to 350F. Chop salmon into 1/2 to 1 inch pieces. Finely chop fresh dill and chives. Combine softened cream cheese and 1 tablespoon on buttermilk until smooth.
- Step 2 Combine dry ingredients through chives. Lightly beat egg, buttermilk and olive oil. Make a well in the dry ingredients and pour wet ingredients in the center. Mix until just combined. The batter will be think.
- Step 3 Use silicone or paper cupcake papers in a muffin tin. Spoon a heaping tablespoon of batter into each paper cup. Top each with a tablespoon of cream cheese mixture and fill with more muffin batter to enclose the cream cheese.
- Step 4 Bake for 30-35 minutes until golden brown.
- Step 5 Optional: Serve with capers and more cream cheese.